Pheasant Breast in Walnut Bread Baked with Celery Tasca*.

Clean pheasant breast, score lengthwise, unfold and lightly plate. Mix liver loaf with cooked salt, ham, parsley and pepper. Briefly freeze walnut bread.

Then cut into three to four millimeter thin slices with slicer. Remove rind. Fry the apple slices briefly in a hot frying pan without fat (without color). Cool briefly. Then wrap the foie gras pieces with the apple slices. Roll the resulting package in the prepared pheasant breast.

Spread the slices of nut bread with the farce and wrap the pheasant roll. Wrap in plastic wrap and refrigerate.

Fry the pheasant roll in a frying pan with olive oil until golden brown, then transfer to a frying pan without fat and cook in the oven at 180 °C convection oven for seven minutes. Cut the pheasant roulade lengthwise and season the cut surfaces with salt and pepper.

Press cooked, peeled and still warm potatoes twice through a potato press. Add the curd, egg yolk and spices and mix. Roll out the mixture to a thickness of 0.5 centimeters. Cut out with a cutter (7 centimeters in diameter).

Cut the celery with the slicer into slices eight millimeters thick and cut with a cutter (3 centimeters in diameter). Cook in salted water until al dente and then rinse in iced water. Cut the celery thalers in half and place them on the cut out potato plates form. Cut the edges of the

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